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Fast and Satisfying Miso Soup

Description

As the name implies, this soup is quick and easy, making it an ideal entree when time is short. It is also warming, nourishing and an excellent companion for rainy and cold Pacific Northwest winter days. Just one serving has more than half of your daily fiber needs, thanks to the brown rice and veggies. Nori (and all sea vegetables) also is a great source of iodine, a nutrient needed to form thyroid hormone.

Ingredients

4 cup

water

4 cup

low-sodium vegetable broth

1 cup

carrot, thinly sliced

3 cup

cabbage, finely shredded

1 inch

piece of ginger root, peeled

1⁄2 cup

miso paste

2 cup

brown rice, precooked

1 1⁄3 cup

tofu, diced

4 tbsp

green onions, finely sliced (green parts only)

to taste

nori sheets, crumbled (optional)

2 cup

spinach, washed, dried and roughly chopped

Instructions

In a large stockpot, combine the water and vegetable stock and turn heat to medium low. Add the carrot, cabbage and ginger to the pot. Simmer until the vegetables are tender, about 8-10 minutes.

When the vegetables are tender, turn the heat off and discard the ginger. Add the miso paste and stir until it is incorporated and no chunks remain. Divide the soup and vegetables among four bowls. Let the miso sit for 5 minutes before serving. Top with the desired amount of crumbled nori.